Shortcut Pierogies

By KennyB07

Ingredients

• 2 cups cooled mashed potatoes
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/4 tsp. pepper
• 36 won ton wrappers
• 1 egg white, lightly beaten
• 3 Tbsp. butter, divided
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Preparation

Step 1

BRING large saucepan of water to boil. Meanwhile, mix potatoes, cream cheese spread and pepper.

CUT won ton wrappers into circles with 3-inch biscuit cutter; brush edges with egg white. Spoon 1 Tbsp. potato mixture onto center of each wrapper; fold in half. Press edges together to seal. Add, in batches of 12, to boiling water; cook 2 to 3 min. or until pierogies float to surface. Drain in colander. Rinse with cold water; drain well.

MELT 1 Tbsp. butter in large nonstick skillet on medium-high heat. Add 12 pierogies; cook 2 to 3 min. on each side or until golden brown on both sides. Repeat with remaining butter and pierogies. Serve with sour cream.